A Fine Dessert: Four Centuries, Four Families, One Delicious Treat PDF Download
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Author: Emily Jenkins Publisher: Schwartz & Wade ISBN: 0375987711 Category : Juvenile Fiction Languages : en Pages : 45
Book Description
A New York Times Best Illustrated Book From highly acclaimed author Jenkins and Caldecott Medal–winning illustrator Blackall comes a fascinating picture book in which four families, in four different cities, over four centuries, make the same delicious dessert: blackberry fool. This richly detailed book ingeniously shows how food, technology, and even families have changed throughout American history. In 1710, a girl and her mother in Lyme, England, prepare a blackberry fool, picking wild blackberries and beating cream from their cow with a bundle of twigs. The same dessert is prepared by an enslaved girl and her mother in 1810 in Charleston, South Carolina; by a mother and daughter in 1910 in Boston; and finally by a boy and his father in present-day San Diego. Kids and parents alike will delight in discovering the differences in daily life over the course of four centuries. Includes a recipe for blackberry fool and notes from the author and illustrator about their research.
Author: Emily Jenkins Publisher: Schwartz & Wade ISBN: 0375987711 Category : Juvenile Fiction Languages : en Pages : 45
Book Description
A New York Times Best Illustrated Book From highly acclaimed author Jenkins and Caldecott Medal–winning illustrator Blackall comes a fascinating picture book in which four families, in four different cities, over four centuries, make the same delicious dessert: blackberry fool. This richly detailed book ingeniously shows how food, technology, and even families have changed throughout American history. In 1710, a girl and her mother in Lyme, England, prepare a blackberry fool, picking wild blackberries and beating cream from their cow with a bundle of twigs. The same dessert is prepared by an enslaved girl and her mother in 1810 in Charleston, South Carolina; by a mother and daughter in 1910 in Boston; and finally by a boy and his father in present-day San Diego. Kids and parents alike will delight in discovering the differences in daily life over the course of four centuries. Includes a recipe for blackberry fool and notes from the author and illustrator about their research.
Author: Shawn Syphus Publisher: Page Street Publishing ISBN: 1624141234 Category : Cooking Languages : en Pages : 196
Book Description
3 Delicious Spins on 5-Ingredient Meals, to Save You Time in the Kitchen AND the Grocery Store Express Lane Cooking will get you in and out of the grocery store fast and save you from prepping complicated, time-consuming meals when you get home. You'll grab just 5 key ingredients and then choose from 3 delicious recipes to bake, grill, roast or simmer those ingredients into mouthwatering meals the whole family will love. No other book offers this kind of variety from one express lane checkout. Turn chicken, black beans, salsa, cheese and rice into Fiesta Stuffed Chicken, Chicken and Black Bean Burgers or Slow Cooker Salsa Chicken Rice Bowls. Grab ground beef, bow tie pasta, ricotta cheese, parmesan cheese and pasta sauce, and whip up Polka Dot Lasagna Skillet, Slow Cooker Ricotta Stuffed Meatballs or Pasta Balls with Meat Sauce. Cut down your grocery list and expand your meal selection the easy way so you have time to enjoy your food and your family.
Author: Dan Leader Publisher: Taunton ISBN: 9781561589609 Category : Cooking Languages : en Pages : 0
Book Description
Featuring more than 70 easy recipes for deliciously different sandwiches, "Panini Express" also includes recipes for four homemade breads as well as for mayonnaises, spreads, and other tasty sandwich toppers.
Author: Nigella Lawson Publisher: Hachette Books ISBN: 1401306020 Category : Cooking Languages : en Pages : 609
Book Description
The Domestic Goddess is back -- and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious shortcuts, terrific time-saving ideas, effortless entertaining tips, and simple, scrumptious meals, Nigella Express is her solution to eating well when time is short. Here are mouthwatering meals, quick to prepare and easy to follow, that you can conjure up after a day in the office or on a busy weekend for family or unexpected guests. This is food you can make as you hit the kitchen running, with vital advice on how to keep your pantry stocked and your freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that these recipes are basic -- though they are always simple -- but it's important to make every ingredient earn its place, minimizing effort by maximizing taste. Here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or help the children with their homework--minimum stress for maximum enjoyment . . . Nigella Express features a new generation of fast food--never basic, never dull, always doable, quick, and delicious. Featuring recipes seen on Food Network's Nigella Express series.
Author: Claudia Fleming Publisher: Random House ISBN: 0593132807 Category : Cooking Languages : en Pages : 612
Book Description
A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle
Author: Emily Jenkins
Author: Emily Jenkins
Author: Shawn Syphus
Author: Dan Leader
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Author: Nigella Lawson
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Author: Claudia Fleming
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